Nourish the Budding Lotushttp://www.buddinglotusbody.com/nourish
Thu, 26 Jun 2014 23:14:46 +0000en-UShourly1http://wordpress.org/?v=3.5.1BuddingLotusBodyworkhttps://feedburner.google.comSubscribe with My Yahoo!Subscribe with NewsGatorSubscribe with My AOLSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesSubscribe with PlusmoSubscribe with The Free DictionarySubscribe with Bitty BrowserSubscribe with Live.comSubscribe with Excite MIXSubscribe with WebwagSubscribe with Podcast ReadySubscribe with WikioSubscribe with Daily RotationDark Chocolate Peanut Butter Cupshttp://feedproxy.google.com/~r/BuddingLotusBodywork/~3/lTYVNf0qZJY/
http://www.buddinglotusbody.com/nourish/2014/06/dark-chocolate-peanut-butter-cups/#commentsThu, 26 Jun 2014 23:14:46 +0000buddinglotushttp://www.buddinglotusbody.com/nourish/?p=1908People come and go from our lives all the time. Not always in dramatic ways, sometimes it is just an ebb and flow of presence. Sometimes our relations – be it friendship or intimate relationships – are long and constant and other times they are sweet ephemeral bursts of connection. Having lived in 5 different [...]

People come and go from our lives all the time. Not always in dramatic ways, sometimes it is just an ebb and flow of presence. Sometimes our relations – be it friendship or intimate relationships – are long and constant and other times they are sweet ephemeral bursts of connection.

Having lived in 5 different cities since I graduated from university, I have had my fair share of relationships come and go, but its never easy to say goodbye to someone who means something to you. It doesn’t have to be an epic relationship, but our hearts intertwine all the time with friends and lovers, and while we can physically disconnect from another quite easily in this modern world, it is not as simple for the heart.

Which one do you want?

I have been feeling the tugs at my heart over the past week and a half as I say goodbye to someone who brought a burst of warmth to my life recently. While I know that we are both better continuing our separate paths, I am so grateful for what I have learned from my time with him, the personal growth that I embraced and the sweetness. The much needed sweetness.

As this most recent relationship ended, I headed back into the kitchen – my refuge. I find clarity and peace in the kitchen. I know who I am. It is a place where I feel like I am free to be myself, explore and be creative. I have been playing with this Dark Chocolate Peanut Butter Cup recipe for a while now, but I think I have finally figured out the perfect balance of bitter, sweet and salty goodness.

vegan. raw. gluten-free.

A few instructional notes for these Dark Chocolate Peanut Butter Cups. I use silicone mini cups that I bought at World Market, but I can no longer find them online so if you are looking for something similar, my mini cups are 2″ in diameter across the top. If you can’t find the exact size, just be prepared that you might make a few more or less depending on the size of your cups. Also, I like my sweets mildly sweetened, so if you want things a little sweeter just add a little more agave to the chocolate. This could change the consistency but you will need to play with the liquid to dry balance to rework it.

In a medium bowl whisk together the liquified coconut oil, raw cacao and agave. It should quickly become smooth and slightly thick.

Place the silicone mini cups on a flat tray or plate and fill the bottom of each about 1/3 of the way with the chocolate coating.

Place the tray of cups in the refrigerator while you make the peanut butter filling.

In a medium bowl combine the peanut butter, agave and almond flour with a fork. As the ingredients combine it should become slightly pasty, no longer liquid. This will make it easier to form it into balls. If it still seems too soft you can add a little more almond flour.

Remove the tray of mini cups from the refrigerator.

I use a small cookie scoop to form my peanut butter balls, but you can also use a half tablespoon measure. Roll little balls between your hands and then flatten them slightly so that they are flat on top and bottom. They will fit better in the cups.

Place one ball onto of the bottom layer of chocolate in each mini cup.

Next drizzle the remaining chocolate coating over each mini cup to cover the sides and top of the peanut butter balls.

Place the tray of mini cups back in the refrigerator for at least 1 hour so the chocolate can solidify.

These cups will not last long, they are too good! They are best stored in the refrigerator because the outside temps can melt the chocolate.

]]>http://www.buddinglotusbody.com/nourish/2014/06/dark-chocolate-peanut-butter-cups/feed/0http://www.buddinglotusbody.com/nourish/2014/06/dark-chocolate-peanut-butter-cups/Roasted Strawberrieshttp://feedproxy.google.com/~r/BuddingLotusBodywork/~3/4uSmWWQt9iY/
http://www.buddinglotusbody.com/nourish/2014/04/roasted-strawberries/#commentsMon, 21 Apr 2014 02:26:34 +0000buddinglotushttp://www.buddinglotusbody.com/nourish/?p=1869Are you loving Spring so far? No matter where you live, Spring can be a mixed-bag. The excitement of warmer days can get momentarily crushed by a surprise snow storm and the beauty of spring blossoms can also bring allergies for some. Personally, I feel like it is all worth it though. The days get [...]

Are you loving Spring so far? No matter where you live, Spring can be a mixed-bag. The excitement of warmer days can get momentarily crushed by a surprise snow storm and the beauty of spring blossoms can also bring allergies for some. Personally, I feel like it is all worth it though. The days get longer, the sunshine in warmer and fuller, the wind is not as harsh, and there is color everywhere. The New Mexican browns become peppered with pinks, reds, peaches, greens and yellows. My smile gets bigger with every day.

Here in Santa Fe and I have been loving the appearance of blossoms on the fruit trees, and shiny green baby leaves on the Cottonwoods. As soon as the first hint of Spring arrived, I jumped at the chance to purchase the first ripe strawberries at the store. I admit, I immediately fell in love with this Roasted Strawberries recipe and was indulging in them for 2 weeks straight.

Quartered Strawberries

They make a perfect addition to my Gluten Free Lemon Ginger Granola, and were amazing on top of Gluten Free Waffles. I have a sneaky suspicion they would be amazing on some Vanilla Coconut Ice Cream too! Very lightly sweetened, they add a nice sweet-tart flavor to anything you want to pair them with, and are super easy to make too.

]]>http://www.buddinglotusbody.com/nourish/2014/04/roasted-strawberries/feed/0http://www.buddinglotusbody.com/nourish/2014/04/roasted-strawberries/Tuscan Minestrone Souphttp://feedproxy.google.com/~r/BuddingLotusBodywork/~3/tEcaZhGaq_o/
http://www.buddinglotusbody.com/nourish/2014/02/tuscan-minestrone-soup/#commentsTue, 25 Feb 2014 23:13:58 +0000buddinglotushttp://www.buddinglotusbody.com/nourish/?p=1852Some of the best Tuscan recipes were once simply known as peasant food in Italy. One of my favorite Tuscan dishes when I was living in Florence, Italy was Ribollita. Literally, the word ribollita mean re-boiled. This recycled soup is a combination of leftover minestrone soup and stale Tuscan bread. It is hard to re-create [...]

Some of the best Tuscan recipes were once simply known as peasant food in Italy. One of my favorite Tuscan dishes when I was living in Florence, Italy was Ribollita. Literally, the word ribollita mean re-boiled. This recycled soup is a combination of leftover minestrone soup and stale Tuscan bread. It is hard to re-create outside of Tuscany because the key ingredient to it’s texture is Tuscan bread. If you don’t already know, Tuscan bread is made without salt which makes reusing it in soup a perfect ingredient. Try making ribollita with salty breads and you will not get the same result. Believe me, I tried in the past and was not pleased.

organic carrots

Now that I have chosen a gluten-free path, I am no longer cooking up Ribollita, but I have to say that the bread was not the best part of the soup. It really is the cavolo nero. Cavolo nero literally translates to black cabbage, which completely confuses my friends when I refer to it as such. Here in the States you will find it in grocery stores as lacinato kale or dinosaur kale. It is that rich dark-green lacy looking kale. It has longer and thinner leaves than classic green or red kale and it has a more deliciously bitter taste. The kale is what gives this Tuscan minestrone a distinct flavor that differs from other minestrone soups.

zucchini slices

I have been making this soup as my winter staple. It gets better with age, so cooking it ahead of time and reheating it to serve later in the day or the next day is a great plan. The chunky vegetables and white beans make it a very filling soup, great for lunch or dinner and it is delicious topped with some grated parmesan (if you are not vegan) and quality extra virgin olive oil.

White beans, lacinato kale, tomatoes, zucchini, carrots and celery.

You will note in the recipe that I do not use onion to make this soup. A classic minestrone would have onion in it but I have been avoiding the allium family for quite some time, and I have to say that this soup doesn’t need it. It is so full of flavor from the fresh vegetables that even allium lovers don’t miss the onion. If you are an onion addict though, use a 1/4 of a medium onion, chopped fine, and add it into the recipe before you add the carrots and celery.

Heat 2 tablespoons of olive oil on medium heat in a medium/large cooking pot. Once the oil is warmed, add carrots and celery and stir to coat with the oil. Cover and let the vegetables cook for 2 minutes making sure that they don’t stick to the bottom of the pan.

Next add the zucchini slices, diced tomatoes, white beans, salt and lacinato kale. Stir and cover for another 3 minutes.

Add 4 cups of water, stir, increase heat to high and cover to bring soup to a boil. Once the soup begins to boil, reduce heat to a medium simmer and cook covered for 20 minutes.

Test texture of the vegetables. If you want your vegetables to have a little crunch, al dente, now would be a good time to turn off the soup. If you want your veggies to be softer, continue to cook up to 10 minutes more.

]]>http://www.buddinglotusbody.com/nourish/2014/02/tuscan-minestrone-soup/feed/0http://www.buddinglotusbody.com/nourish/2014/02/tuscan-minestrone-soup/Molasses Ginger Cookies – Gluten Freehttp://feedproxy.google.com/~r/BuddingLotusBodywork/~3/BdVWLcO671w/
http://www.buddinglotusbody.com/nourish/2013/12/molasses-ginger-cookies-gluten-free/#commentsSun, 08 Dec 2013 21:26:45 +0000buddinglotushttp://www.buddinglotusbody.com/nourish/?p=1834While winter has not officially arrived on the calender, we have definitely found ourselves in the thick of winter weather here in Santa Fe. Three snow storms so far and the lows are hitting the single digits over the next few days. Thank goodness the sun is back out today! During these chilly December days, [...]

While winter has not officially arrived on the calender, we have definitely found ourselves in the thick of winter weather here in Santa Fe. Three snow storms so far and the lows are hitting the single digits over the next few days. Thank goodness the sun is back out today! During these chilly December days, I have come to really love my gluten free baking addiction. My little oven warms my cozy loft and fills my home with the sweetest of smells. Whether it is ginger, vanilla, cinnamon, or warm chocolate… the smells are almost as good as the tastes!

Winter weather in Santa Fe

Lately I have been working on ginger cookie recipes. In playing around with powdered ginger, crystalized ginger and grated fresh ginger I have found that there really are different nuances and a few versions of ginger cookies to play with. Keep an eye out, I think I will be posting a few more ginger cookie recipes! These Molasses Ginger Cookies have a slight crunch to the outer shell, but are all chew once you get inside. The molasses creates a bold flavor to match the spice of the double ginger in these warm little cookies.

Super chewy spiced cookies.

If you are new to the world of molasses, here are a few tips I have picked up. While there are many types of molasses out there, be sure to get organic, unsulfured blackstrap molasses; this is the highest quality option. Molasses is created from the boiling sugarcane into a concentrated syrup, so organic is very important. Blackstrap molasses is a great source of iron, potassium, calcium and vitamin B6 so feel good about eating these robust cookies!

Enjoy your cookies with a cup of tea!

As you will see, the recipe below is for a small batch of cookies…makes about 20. If you want more, or are having lots of guests, just double the recipe. What are you waiting for? Whip up a batch of these yummy cookies now, and while they are in the oven check out these other sweet ginger treats on my blog: Lemon Ginger Cookies and Gingerbread.

]]>http://www.buddinglotusbody.com/nourish/2013/12/molasses-ginger-cookies-gluten-free/feed/1http://www.buddinglotusbody.com/nourish/2013/12/molasses-ginger-cookies-gluten-free/Lemon Ginger Granola – Gluten Freehttp://feedproxy.google.com/~r/BuddingLotusBodywork/~3/8A2gcmcIH_Y/
http://www.buddinglotusbody.com/nourish/2013/11/lemon-ginger-granola-gluten-free/#commentsFri, 22 Nov 2013 19:56:33 +0000buddinglotushttp://www.buddinglotusbody.com/nourish/?p=1815Day three of cloud-filled skies here in Santa Fe. Whew my tolerance is being tested. Yes, I grew up in New England, yes I am used to months of inclement, gray, rainy weather…but I voluntarily left it. I know that this weather will pass, and we will be back to daily sunshine here soon enough…but [...]

Day three of cloud-filled skies here in Santa Fe. Whew my tolerance is being tested. Yes, I grew up in New England, yes I am used to months of inclement, gray, rainy weather…but I voluntarily left it. I know that this weather will pass, and we will be back to daily sunshine here soon enough…but right now the prognosis is 5 straight days of gloom. Sort of like a bad rash… So I am trying to find activities to get me through!

How about a bowl of hearty, belly warming gluten free granola? While I have enjoyed trying out multiple versions of this delicious way to start the day, including Peanut Butter Granola and Fig Walnut Granola, this Lemon Ginger Granola is the best version yet, dear readers!

Fresh-from-the-oven

Hearty, earthy grains give this granola a great crunch and an ample supply of good fats and proteins. The tangy lemon zest and spicy ginger play with your taste buds and get your digestive system moving and grooving. Top it off with the milk of your choice ad some sliced bananas and you have the perfect combination of a delicately sweet and hearty breakfast. What are you doing this weekend? How about a bowl of fresh-from-the-oven granola?

]]>http://www.buddinglotusbody.com/nourish/2013/11/lemon-ginger-granola-gluten-free/feed/1http://www.buddinglotusbody.com/nourish/2013/11/lemon-ginger-granola-gluten-free/Lemon Basil Chickpea Saladhttp://feedproxy.google.com/~r/BuddingLotusBodywork/~3/Q9EGWu5iY-0/
http://www.buddinglotusbody.com/nourish/2013/09/lemon-basil-chickpea-salad/#commentsSat, 28 Sep 2013 23:48:03 +0000buddinglotushttp://www.buddinglotusbody.com/nourish/?p=1796I play around a lot in the kitchen. Which involves dancing, singing and definitely creative liberty. This is something that I am learning even more about in the Nia classes that I have been attending for the past 2 months. I am loving it! Personally, I have fun dancing, but don’t stay up late enough [...]

I play around a lot in the kitchen. Which involves dancing, singing and definitely creative liberty. This is something that I am learning even more about in the Nia classes that I have been attending for the past 2 months. I am loving it! Personally, I have fun dancing, but don’t stay up late enough to go to clubs anymore, so Nia is great. Nothing like going to a dance party in the middle of the day!

First batch of chickpeas in the cusinart

After 2 months of learning the moves and getting used to the style of Nia I have found my confidence grow and I feel more secure in exploring new movements and approaches to the choreography. This is very similar to my experience in the kitchen. I do not usually like to settle on a finite recipe. Often the recipes that I put up on my blog are up for further interpretation and every-so-often I will come back and add a new version to keep you all up to date on the new choreography of a recipe.

Basil and Lemon Zest

My first chickpea salad was the Vegan Egg Salad that I made 2 years ago. This new version, Lemon Basil Chickpea Salad is not a revolutionary recipe, but with just a few changes I have become addicted to this delicious sandwich or cracker spread. So if you are a veggie-lover and would still like a creative no-tuna–tuna-sandwich definitely try this one out. It is perfectly filling, tastes great with tomatoes and is easily portable for picnics or potlucks!

]]>http://www.buddinglotusbody.com/nourish/2013/09/lemon-basil-chickpea-salad/feed/0http://www.buddinglotusbody.com/nourish/2013/09/lemon-basil-chickpea-salad/Swiss Chard and Sweet Potato Savory Piehttp://feedproxy.google.com/~r/BuddingLotusBodywork/~3/oFdyEtodbpw/
http://www.buddinglotusbody.com/nourish/2013/07/swiss-chard-and-sweet-potato-savory-pie/#commentsThu, 04 Jul 2013 13:00:27 +0000buddinglotushttp://www.buddinglotusbody.com/nourish/?p=1785I have been making this pie a LOT this summer. For those of you who are confused by the idea of a savory pie one could also call it a dairy-free/gluten-free quiche, or a frittata with a crust. However you name it, it is delicious and easy to make! I was inspired by Green Kitchen [...]

I have been making this pie a LOT this summer. For those of you who are confused by the idea of a savory pie one could also call it a dairy-free/gluten-free quiche, or a frittata with a crust. However you name it, it is delicious and easy to make! I was inspired by Green Kitchen Stories’ Perfect Picnic Pie recipe, and have been playing with the recipe ever since. Their recipe is excellent, and you should check out their site too…it is one of my favorite veg friendly food blogs of-late.

I love that they call it a Perfect Picnic Pie because it is such a cute title, and so appropriate for the Fourth of July. For those of you that are hanging out with family for a long weekend, or on a getaway with friends, this is a great dish to bring along and you don’t even have to tell people it is gluten-free. I bet you they won’t be able to tell.

The perfect crust! Slightly crumbly but holds together.

Once you get used to making the pie you can try different veggies inside too. I have also used spicy Asian greens, basil and mozzarella, which is equally delicious, and I was thinking of trying a version with heirloom tomatoes once those are more prominent at the local farmer’s market.

Oh, and don’t get daunted by the crust! It is way easier than I thought it would be, and I have simplified the process from the original recipe so that it takes less time.

So, basically, no reason to procrastinate on trying this out. This pie is delicious right out of the oven, and can even be taken to a potluck or picnic and served room temperature.

For the crust:Mix the dry ingredients in a bowl, then add in the coconut oil and cold water. It will form a sticky dough. Spread the dough to cover the bottom and sides of a 9 inch pyrex pie plate (or similar). You will want to use a non-stick spatula, large spoon and/or your hands to spread the dough along the bottom and sides of the pie plate.

Bake the crust in the oven for 10 minutes.

For the filling:While the crust is cooking, steam the sweet potatoes and swiss chard for 10 minutes with a sprinkle of salt. Let cool for 5 minutes then add fresh herbs.

Mix the eggs in a bowl. Add nutritional yeast and salt. Once the vegetables are ready mix them into the eggs (you can reserve the sweet potatoes for the top, or just mix them in).

Once the crust is out of the oven, pour the filling into the crust. Spread vegetables evenly and bake for 30 minutes.

]]>http://www.buddinglotusbody.com/nourish/2013/07/swiss-chard-and-sweet-potato-savory-pie/feed/4http://www.buddinglotusbody.com/nourish/2013/07/swiss-chard-and-sweet-potato-savory-pie/Peanut Butter Granola – Gluten Freehttp://feedproxy.google.com/~r/BuddingLotusBodywork/~3/wO4r_KfkHSI/
http://www.buddinglotusbody.com/nourish/2013/05/peanut-butter-granola-gluten-free/#commentsTue, 28 May 2013 00:09:22 +0000buddinglotushttp://www.buddinglotusbody.com/nourish/?p=1770A few days ago I had a revelation. I don’t remember what inspired it, but I remember feeling like it was a genius idea! Peanut. Butter. Granola. I have been on a kick lately with my granola. Not obsessive or anything, but definitely every-so-often mixing up a batch and enjoying it for a few mornings [...]

A few days ago I had a revelation. I don’t remember what inspired it, but I remember feeling like it was a genius idea! Peanut. Butter. Granola. I have been on a kick lately with my granola. Not obsessive or anything, but definitely every-so-often mixing up a batch and enjoying it for a few mornings in a row before it runs out. For the most part I have been sticking to my Fig-Walnut Granola recipe until I moved.

Raw granola in the mix.

You see, I moved homes about a week and a half ago. Amidst massage sessions, design work and regular old life, I packed up, gathered some dear friends to help and relocated within Santa Fe. I am now in a sweet lofted studio that is bright, quiet, and located in one of the best neighborhoods in town! I am definitely learning to work everything out in a small space but I am loving having my own place to decorate and nest in.

Granola on the sheet – ready to cook.

I have a cute little kitchen and have been enjoying testing out the mini-oven with cookies, granola and veggies too! So, shortly after I moved in (and bought a cookie sheet that would fit into my smaller oven), the idea of Peanut Butter Granola came over me. I had to think about how to make it work…get the flavor of peanut butter, but not too moist (I still like a little crunch to my granola) and what ingredients to balance the flavor with. Personally I love this mix and have already thought of a few additions that would be fun to play with too. What do you think would be a tasty addition to peanut butter and raisins?

]]>http://www.buddinglotusbody.com/nourish/2013/05/peanut-butter-granola-gluten-free/feed/1http://www.buddinglotusbody.com/nourish/2013/05/peanut-butter-granola-gluten-free/Fig-Walnut Granola – Gluten Freehttp://feedproxy.google.com/~r/BuddingLotusBodywork/~3/h3cchKslsGw/
http://www.buddinglotusbody.com/nourish/2013/04/fig-walnut-granola-gluten-free/#commentsFri, 26 Apr 2013 22:01:07 +0000buddinglotushttp://www.buddinglotusbody.com/nourish/?p=1753This was the last bowl of my latest batch of homemade gluten-free granola, and boy do I miss it! Thankfully this granola recipe is so easy to whip up, that I don’t feel like I have to put aside too much time to create the next batch. Often I will mix up a batch before [...]

This was the last bowl of my latest batch of homemade gluten-free granola, and boy do I miss it! Thankfully this granola recipe is so easy to whip up, that I don’t feel like I have to put aside too much time to create the next batch. Often I will mix up a batch before I settle-in to watch one of my favorite evening shows, and while I am laughing at Jessica Day and Nick Miller as they navigate their attraction to one another, or traveling through time and space with the Doctor and his companion, the intoxicating smell of oven-warmed granola is filling my home.

Add some sliced bananas and non-dairy milk…

My inspiration for this recipe came from a raw granola recipe on the Choosing Raw website. If you have a dehydrator, or an oven that will cook at very low temps you can also make my recipe raw. One day I hope to have a dehydrator, but for now, I am loving this oven-warmed recipe too. I have tried it at both 200 F and 250 F and both work depending on what consistency you prefer your granola (slightly chewy or slightly crunchy). So I encourage you to experiment.

Gluten Free Granola Breakfast

I have also tried this with a few different ingredients. It is excellent with raw hazelnuts, chopped into pieces, and I have enjoyed it with dried apple pieces too. After it has baked I will also sometimes add in raw cacao nibs and chopped up crystallized ginger. There are so many delicious ways to make it, so definitely have fun with it. Also, the current amount of agave that I use is a mildly sweet version, so if you want it sweeter add a little bit more at a time to see what tastes good to you. Remember that adding fruit or non-dairy milk will also add some sweet.

]]>http://www.buddinglotusbody.com/nourish/2013/04/fig-walnut-granola-gluten-free/feed/1http://www.buddinglotusbody.com/nourish/2013/04/fig-walnut-granola-gluten-free/Vegan Chocolate Avocado Puddinghttp://feedproxy.google.com/~r/BuddingLotusBodywork/~3/oHbnZ7obP-k/
http://www.buddinglotusbody.com/nourish/2013/03/vegan-chocolate-avocado-pudding/#commentsWed, 27 Mar 2013 18:56:57 +0000buddinglotushttp://www.buddinglotusbody.com/nourish/?p=1739I have been enjoying homemade Vegan Chocolate Avocado Pudding for over a year now, but it is one of those recipes that seems so easy to make that I have been hesitating to put it up on the blog… Not because I think it is too obvious to share, on the contrary, I think people [...]

I have been enjoying homemade Vegan Chocolate Avocado Pudding for over a year now, but it is one of those recipes that seems so easy to make that I have been hesitating to put it up on the blog… Not because I think it is too obvious to share, on the contrary, I think people are quite surprised by the idea of making pudding out of avocados. My real road block was that I considered it such and easy recipe that I never actually measure the ingredients. I just mix and keep adjusting until it tastes good.

But, I have finally measured out the ingredients so that I can officially share the recipe with those of you who are excited about a super easy way to make some indulgent chocolate pudding. It only takes a few minutes to whip up and you don’t have to cook, simmer, stir or wait for the pudding to settle. The avocados are a perfect agent for pudding.

Spoonful of Pudding

For those of you who are worried about the taste of the avocado overpowering the pudding, I say “give it a try!”. Avocados are one of those foods that has a subtle flavor and will absorb the flavors around it, so if you are hesitant, let the pudding sit for at least an hour so it can becomes even more chocolate-y. This is not a necessary step, but I do find that it helps the flavors meld.

Avocado Superfood

Once you fool everyone into enjoying this indulgent dessert, you can also revel in how amazingly healthy it is for you, your friends and family. Here are a few of the many superpowers that avocados hold within their dark green shells:

Increase metabolism

Anti-aging

Anti-oxidant

Improves the skin

Loaded with nutrients – Potassium, Folate, Vitamin E and more

The other excellent health features about this pudding is that it is so rich that you will eat a lot less of it than other puddings. The avocado is so filling that you only need a small serving to feel satisfied. I usually have a few spoonfuls here and there when I want a snack and my desire is quenched. So this pudding will go a long way. And if it is too rich for you, try adding some coconut milk to the food processor 1/4 cup at a time to see if the consistency feels better to you.

Vegan Chocolate Avocado Pudding

Slice the avocados in half, remove the pit and scoop the avocado meat out of the shell and into a food processor. Using your spoon or spatula mash the avocado halves slightly to make the blending process easier.

Add in the cacao powder, agave and vanilla to the food processor and blend. You may need to stop the food processor a few times to scrape down the sides and make sure there aren’t any chunks of avocado that still need blending.

Taste the pudding to see if you want to make any adjustments. I like my pudding not too sweet, and very chocolate-y. You might want to adjust some of these measurements to your preferences.

Serve in small bowls or little cups and be sure to share with friends!